I doubt there is anything more elegant than a poached pear. I just love them because, well, most fruit-based desserts are more everything else other than fruit, such as pies or cobbler (not that I don't indulge in all that butter and sugar). But poac...
I wanted to create a churro that had a wee bit more to offer. Not only does this churro come with fresh pumpkin but it is also vegan. It's so flavorful and amazing, it needed more than just sugar and cinnamon. So I covered mine in warm bourbon carame...
The plums are super tasty but because they are foraged, there was a bit of inconsistency in the flavor. To sorta bring them all to the same place, I slow roasted them. I rounded them out with some Pinot Noir. Besides, who doesn't love wine?
If you want a non-traditional spin on pico de gallo, now you have one. It seems weird to call this a fruit salsa because, well, tomato is also a fruit. And nobody ever refers to it that way.
This vegan ice cream is perfect. It only uses 3 ingredients and takes but 5 minutes to make (boom!). That means more explosions and less cooking. Not a bad deal for homemade ice cream, right?
A few years back, watermelon was all the rage. Chefs allover were using the fruit in many new and interesting ways, for example, it was even being grilled! But, when it's all said and done, this recipe is still my favorite use of the quasi-melon. Enj...
I wanted to create a popsicle that was both cooling and refreshing. And here it is! This pop, with both tomato and jalapeño, is not overly sweet but it is still dessert--trust me. The watermelon makes sure of that. And the heat from the peppers keep ...
Fresh and tart, this salsa just screams for a warm day and some cerveza. Serve it up at your next picnic. Or any meal for that matter.
Made with coconut milk and fresh tarragon, the popsicles are creamy (Creamsicle, what?), bright and earthy. They aren't as sweet as your average popsicle so if you tend to shy away from sweets...this is the dessert for you!
Potatoes roasted with garlic and rosemary are one of those staples that I will never get tired of. So easy to make and so tasty!
I love wine. You know what I love even more, using wine as an ingredient. Whether it is poaching pears or making boozy popsicles, it is quite a versatile ingredient. Like this savory sangria.
These pops are super refreshing. The basil simple syrup makes them bright but the celery and salt tones down the fact that they are much sweeter than my usual recipe. I think you will be surprised.
On a warm day, gazpacho can be such a treat. This Avocado & Heirloom Tomato Gazpacho is just that. Big on flavor, slightly spicy and ready for summer.
I am always looking for fun and exciting ways to add heat to a meal. I put it in my sangrias, popsicles and pretty much everywhere. Well, sometimes I just want to go straight to the source.
This salad is hearty and just slightly spicy from the Cilantro Lime Dressing. It's also very fresh tasting and perfect for your next picnic. Something I look forward to now that the weather is much nicer.
Well, I am here to say that is this the best one you'll ever have. Chunky, spicy and bright...this guacamole recipes goes best with cold beers and good friends. Lot's of them!
This dish is earthy as one would expect from the beets. And it is no surprise how well balsamic compliments that flavor. The chocolate just adds a touch of sweetness to enhance the flavors you get from roasting the root veggie.
If you are anything like me, you can never eat too much avocado. Sliced, diced or mashed, I put the fruit in or on practically everything. That said, this was my first time putting it on pasta. I was a bit nervous at first. I didn't want it to resemb...
You might have noticed, I really get into the visuals of food here at Cooking Stoned. So making oatmeal sexy is one of my goals. It's so tasty and healthy, I think more people would enjoy it if it didn't look like a big grayish-brown blob.